Carrot Soup

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 3 tablespoons butter
  • 2 medium onions, finely chopped
  • 4 carrots, finely chopped
  • 1 quart chicken broth
  • 1/3 cup long grain white rice
  • Salt and freshly ground black pepper
  • 1/2 cup heavy cream or non-fat yogurt, optional
  • 2 tablespoons chopped parsley
Directions

Melt the butter. Add the onions and carrots, and cook them, covered, for 10 minutes or until tender. Add the stock and rice, 3/4 teaspoon of salt and freshly ground pepper to taste. Bring the liquid to a boil, and simmer for 25 minutes longer or until rice is tender as well. Remove from heat, puree in a food mill, blender or processor.

Return the soup to a saucepan and thin with water of too thick. Bring back to a boil and adjust the seasoning. Stir in cream and remove from heat or, remove the soup from heat and whisk in yogurt. Garnish with parsley

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